Add some freshness to your plate with this Tangy Leek and Olive Gremolata Sauce. Made with leeks, herbs, olives, and white wine vinegar, you can store this herbaceous condiment for weeks at a time and use it on anything.
Trim both ends of the leeks and cut them in half. Rinse them very well under water, making sure to spread the leaves and folds apart to remove as much dirt and sand as possible.
Cut the leeks into small strips and finely chop. Add to a bowl.
Finely chop the cilantro (stems included), green onions, and basil. Add them to the bowl with leeks.
If your olives have pits, smash them with a knife to remove the pit or cut around the pit. Roughly chop the pitted olives as well as the capers. Add them to the bowl with the leeks and herbs.
Zest the lemon and squeeze the juice into the bowl. Grate in the garlic over top and add the salt, white wine vinegar, and olive oil. You might need more olive oil if you want the sauce to be more runny.
Store the sauce in an airtight container in the fridge for up to two weeks. Drizzle a thin layer of olive oil on top to preserve the color of the sauce and help it last longer. Enjoy this tangy and delicious sauce on anything from eggs, toast, fish, chicken, steak, or pasta.